Zulandt's Lentil Casserole
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Description
A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
Ingredients
- 2 ¾ cups water
- 3 cubes vegetable bouillon
- 1 ½ cups brown rice
- 2 tablespoons vegetable oil
- 1 medium zucchini, chopped
- 1 white onion, chopped
- 1 ½ tablespoons cumin
- 2 teaspoons dried oregano
- 2 cups dry brown lentils
- 6 cups water
- salt and pepper to taste
- 1 (8 ounce) package sharp Cheddar cheese, grated and divided
- ¾ cup bread crumbs
Directions
- 1. In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
- 2. Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
- 3. Preheat oven to 375 degrees F (190 degrees C).
- 4. Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
- 5. Bake in the preheated oven just until cheese has melted, about 10 minutes.
Nutrition Facts
serving: 8 servings
calories: 496.3 kcal
carbohydrates: 66.5 g
protein: 24.1 g
saturated fat: 6.9 g
cholesterol: 29.4 mg
sodium: 551.6 mg
fiber: 17.1 g
sugar: 3.2 g
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